On this episode of Legacy on a Plate,# we make our way to Croeta County.

[music] [music] Hi, I'm Michelle Bernstein and# welcome to Legacy on a Plate.

Join me as I visit the iconic restaurants# that have shaped South Florida history, one plate [music] at a time.

Let's dig in.

No trip to Southwest Miami would be complete# without a [music] stop to the restaurant that's been serving authentic Cuban home cooking to# generations of South Floridaians and tourists alike.

Second generation owner Nancy Andrade# and her children Eileen and Jonathan Andrade can guarantee that when you walk into Isla# Canadas, you'll be greeted by friendly faces, delicious food, heartwarming cafeesito,# and the best ham croettas you'll ever have.

And trust [music] me, it's not an# exaggeration.

They are that good.

And here's a pro tip.

Squeeze# some lime on that croetta.

Hi, I'm Nancy.

I'm Eileen.

And I'm Jonathan# Andrade.

My parents came in 1969 from Cuba.

My father had five small restaurants with# his brother.

And when the regime came, they took everything away.

So, we came here# in 1969.

My parents had to start from zero.

After that, my father owned different small# cafeterias which were not very successful until we opened at Daving in 1972.

After that,# we opened Islas Canadas on 27th Avenue in 1977.

And 10 years later, we opened in Crowway in# 137th Avenue, which is where we are right now.

I was in fashion school and I was working with a# stylist as an intern and I wasn't making enough money.

So, I [music] told my mom I need a job.# And she said, "Okay, well, if you're going to work at the restaurant, you have to learn all# the positions.

And eventually, you'll find what you like most."

And what I like most was cooking# and leading the team, which I [music] think were two of the important things that you have to have# if you want to own a restaurant.

And the more I started to work within the restaurant, the more I# loved it.

I opened up a food truck with my brother Jonathan called Cuban Cube.

And that was really# the inception of just like finding out my love for this industry.

So I came into my role kind of like# how my sister said, you know, I would always see how stressful this job was, looking at my mom and# my dad, [music] you know, working late nights and always seemed to be a preoccupied with something# and I was like, man, that's not for me, right?

But as I got older, we needed help with the croqueta# making.

You know, the demand was increasing and increasing.

I was going to school at the time and# then my mom was like, "Hey, look, I need help with making the croettas.

I only trust you with the# recipe.

So, could you help out?

And I was like, "Of course."

The same way she told my sisters,# "Hey, you need to learn from the ground up."

So, I started doing, you know, inventory,# learning in the kitchen, in the back, cleaning, dishwashing, all that stuff.

And from then on, you# know, manager and kind of just learning every rule in the restaurant business.

So, that, you know,# it's kind of how my grandfather did it, too.

[music] When you are in service, right, and you# see everything and your son and your daughter and and everybody's working, do you ever like take a# step back and think, "Wow, look what we've built."

Oh, yes.

Look at this beautiful 50-year.

It's# just such an institution.

I mean, I can't think of a better cafe gche and croeta and um# experience honestly than coming here.

I love how the servers are dressed.

It's a little old school# and a little bit new school.

How does that feel to have that beautiful history within your family?

I# am so proud of my kids.

I am sure that my father and my mom would be very proud of them.

It's# such a legacy that they left.

hard work and and dedication that I'm so so extremely proud of them# and I'm happy that they're right here with us.

We always think of the customer first and quality# is our number one concern.

So everything I do, the new dishes that I do are just from traditional# [music] Cuban recipes.

All right, let's talk Cuban sandwich.

Um, one of the most important staples# in Cuban cuisine, at least here in South Florida.

No salami, right?

No, I'm just throwing# it out there.

We're not I know.

I know.

Let's talk a little bit about a perfect Cuban# sandwich.

You want to take this one?

Sure.

So, perfect Cuban sandwich needs to have obviously# ham, pork, mustard, pickles, cheese.

The bread is very important.

We make the bread at our bakery.# So, yeah, we make our bread in our bakery.

We roast the the lechon here.

We cook the ham here# as well.

And everything is sliced.

We don't buy, you know, sliced cheese.

Everything is done in# house.

[music] Everything is extremely fresh.

Obviously, pressed to order.

And yeah, it's like# it's similar to like a croeta in the sense that all the ingredients are homemade and fresh.# And that's what makes every dish delicious, right?

But don't you think the amount of every# ingredient the balance it's one of the most to me it's like the most important part is the balance# of how much ham, how much cheese, how much lechon, right?

Cuz if it's too much lechon, it takes away# cuz lechon is a sason.

It has saon which is the flavor.

But if you have a little too much, you# can't taste the ham.

Exactly.

Right.

Yes.

It's a type.

Is this actually cheese [music] that's# crusted on?

Is this new?

Did you guys always do that?

It's just if you're lucky, you know.

I'm# just going [laughter] to say I don't remember having cheese.

I'll make sure it happens next# time.

Okay.

I'm going to ask for this next time I come here.

I'm going to tell them that you served# it to [music] me with the cheese on the outside.

Crisp and crunchy.

Okay.

I want it like this# every time.

[laughter] My parents were so grateful for this country that opened the doors# for us to have freedom of speech and opportunity to become whatever you're were able to become.# Your family means so much to Miami, to Florida, to the cuisine, um, you know, of Cuba, of your# family.

So, thank you because you've given us all memories and history and just deliciousness.

Thank# you so much.

It's an honor to be here next to you, Linda.

Thank you.

We love you and we're so honored# to have you here.

I love it.

And I love being able to be part of this multigenerational family.

Thank# you.

And restaurant.

Thank you.

Thank you so much.

[music] Hola.

So the question always is, do you want# it [music] light?

Do you want it dark?

CL is light.

Okuro is dark.

And if you don't say# anything, they will give it to you with sugar.

A lot of sugar.

It's delicious.

I'm# wish I could ask.

Perfecto.

Okay, no visit to Miami is complete# without a cup of cafe k leche.

I'm Michelle Bernstein and# this is legacy on a plate.

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